Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | (6-ounce) fillets of beef |
| 4 tablespoons | Olive oil, in all |
| \N \N | Essence |
| 1 pounds | New potatoes, quartered, |
| \N \N | Blanched |
| 2 tablespoons | Finely chopped fresh |
| \N \N | Rosemary |
| \N \N | Salt and black pepper |
| 2 tablespoons | Butter |
| 1 pounds | Haricot verte |
| 2 tablespoons | Minced shallots |
| 1 tablespoon | Minced garlic |
Preheat the oven to 400 degrees F. Preheat the grill. Rub the fillets with 2 tablespoons olive oil. Season each fillet with Essence. Place the fillets on the hot grill and cook for about 6-8 minutes on each side for medium rare. In a mixing bowl, toss the potatoes with the remaining olive oil and rosemary. Season with salt and pepper. Place on a baking sheet and roast for 15-20 or until golden brown. Place each fillet on an oven proof and spoon the glacage over the fillets and around the rim. Place the fillets in the oven and roast until the glacage is lightly golden brown, about 2 minutes. In a sauté pan, melt the butter. Sauté the haricot verte for 3 minutes. Add the shallots and garlic. Season with salt and pepper. Sauté for 1 minute.
Spoon the potatoes and haricot verte around the fillet. Garnish with crispy bacon, chives and peppers.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE2440